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1:33
Primitive Mining: Engineering a Stone Pickaxe & Baking Wild Bread 🎋⛏️
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The pan de leche or dinner rolls is simply a classic, go-to bread of mine .
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When I’m finally opening a brick-and-mortar bakery? Is a storefront the inevitable finish line for every baker? Honestly I have zero desire to trade my micro bakery for a set of lease keys. There’s a myth that four walls, a register, and high overhead automatically translate to more money, more success, and a happier life. In reality, stepping into storefront often means trading the craft you love for endless hours of management, debt, and burnout. I’ve found my sweet spot right where I am. Oper
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Today, my friend Turkоna and I are making a traditional Kyrgyz dish called Mykchyma. 🤍 It’s a simple, comforting recipe with the unforgettable taste of childhood. For the bread you’ll need: • 250 ml water or milk • 1 tbsp sugar • 1 tbsp dry yeast • 1 tsp salt • 50 ml vegetable oil • Flour, as needed for a soft dough Prepare a soft dough and bake the bread any way you like. I made mine in a kazan by shaping small flatbreads, lightly brushing the bottom with water, and sticking them to the hot in
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VIRAL CRESCENT ROLL BREAD HACK😱🍞🧀 Making homemade restaurant worthy bread just got that much easier!! Who knew all you needed was @Pillsbury crescent roll dough to make the softest lightest bread rolls 🍞 It’s 100% worth the hype!!! I added garlic butter & cheese to mine to take this bread loaf up a notch! Whoever you serve this to will be AMAZED! What you’ll need: 🍞 two packages of Pillsbury crescent roll dough 🍞 3 tbsp melted butter 🍞 2 cloves of minced garlic 🍞 1 tsp Italian seasoning
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